Yesterday, searching for something to cook for a Passover evening, I bought some lovely sole. I love fish, but besides the inevitable fish and chips, R doesn't care for the way I fix it. Since I didn't want to fry it (with matzo meal crust, as always), I went online, thinking I could make a tasty Spanish sauce I had years ago, made with vinegar and tomatoes, escabeche. I looked up some recipes, and thought about using them, except that the fish was supposed to be coated with flour, which wasn't possible, and fried. So I scouted around some more, and found a very plain recipe for fish in white wine and vegetable sauce.
The dish called for a diced and sauteed melange of celery, onions, carrots, a cup of white wine, a cup of tomato sauce. I didn't have any tomato sauce, but I did have Trader Joe's bruchetta. Bruchetta is just garlic, tomatoes, and basil, chopped fine. So I thought it would make a tasty replacement for tomato sauce, which tends to be one note, in comparison.
It worked perfectly! I dug out a shallow oven-proof casserole, put 1/4 of the sauce into the pan, put the fish on top, and covered it with the rest of the sauce. Then I put it into a 350 degree oven for 20 minutes. Even R. loved it!
2 comments:
Sounds absolutely delicious!
Yes, and so easy!
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